Creamy Malai Methi Matar


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I learnt it from my mother.

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Creamy Malai Methi Matar recipe - How to make Creamy Malai Methi Matar

Preparation Time:    Cooking Time:    Total Time:     Makes 5 to 6 servings
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1/2 cup cream
1 bunch fenugreek (methi) leaves leaves , chopped
1 cup boiled green peas
salt to taste
3 tbsp ghee or butter
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)

To Be Ground Into A Powder:
1 cardamom (elaichi)
1/2 inch stick cinnamon (dalchini)
2-3 clove (laung / lavang)

To Be Grounded Into A Paste:
1 big onion
1 tbsp poppy seeds (khus-khus) (poppy seeds)
1 tsp sugar
1 1/2 tbsp cashewnuts (kaju)
1 tbsp curds (dahi)
2 to 3 green chillies
ginger (adrak)
  1. Immerse the methi leaves in hot and salted water for 5 minutes.
  2. Wash thouroghly, drain and keep aside.
  3. Take a bowl and beat the cream until it becomes smooth.Keep aside.
  4. Heat the ghee in a kadhai. Add the cumin seeds and asafoetida.
  5. When the seeds crackle, add the paste and mix well.
  6. Add the grounded powder and salt and mix well.
  7. Add the peas, methi leaves, cream and all the remaining ingredients.
  8. Cook on a slow flame for 5 to 10 minutes.
  9. You can add a little flour to make gravy thick. Mix well.
  10. serve hot.

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This recipe was contributed by Rakhee amit jain on 01 Oct 2010
I am Rakhee Jain, from chennai. Iam a house wife n trying to learn new cooking ideas & recipes.I am ...

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